Pages

Thursday, August 15, 2013

Chicken on skewers

As promised in the last post, here's one on the chicken on skewers. Now this recipe is quick to put together, but the flavors are much better if you get started a few hours before you want to serve up. There is barely any hands-on work other than marinating the chicken pieces, but the flavors get a chance to do their thing and you end up with a lot of deliciousness. However, if your in a rush, try and give the chicken at least an hour to sit in the spices.

When you use wooden skewers, its very important to let them soak in cold water for about 30 minutes to an hour. If they float to the top use a small plate to weigh them down and keep them submerged in the water. This is important since you don't want them lighting up in the oven with the heat. Ofcourse, if you're using metal skewers, simply skip this step. I prefer the wooden / bamboo skewers, because that means a little less washing to do after the meal. :) But feel free to use what you have on hand.

This recipe is very versatile, you can alter spice levels and substitute them for others you prefer. You can also easily double or triple quantities of chicken based on how many people you need to feed.

I served the chicken with some Baked Cauliflower Poppers and some plain yogurt and a salad to make a wonderful weeknight meal. It made for a delicious, healthy meal.

Hi Trisha, I stumbled on your site and am impressed by the body of work. I love all your recipes, and I have a suggestion. for your chicken, I like to add kasoori methi to my marinade. It raises the flavor. I use kasoori methi quite often in my chicken dishes and love the taste. Thanks for all your lovely recipes